Langoustine Soup Recipe

Langoustine Soup is an exotic soup made of langoustine shells. Learn how to make/prepare Langoustine Soup by following this easy recipe.
Langoustine Soup Recipe
Difficulty Difficult
Recipe Type Non Veg.
  • 1 kg fresh Langoustine Shells
  • Oil (a little)
  • 300 ml Brandy
  • 220 g Tomato Puree
  • 500 ml White Wine (dry)
  • 100 g Butter
  • 8 Carrots (chopped)
  • 2 Onions (thinly sliced)
  • 2 Fennel Bulbs (chopped)
  • 1 Garlic Clove (finely chopped)
  • 2 (500 g) can Plum Tomatoes
  • 500 g Tomatoes (fresh)
  • Thyme (a small bunch)
  • 1 Bay Leaf
  • 1 Star Anise
  • 10 Black Peppercorns
  • Salt (to taste)
  • 1.2 liter Fish Stock (qv)
  • 1.2 liter Water
  • 1 liter Double Cream
  • 1 Lemon (juice)
How to make Langoustine Soup:
  • Preheat the oven to a temperature of 450 degree F. Place the langoustine shells, along with oil, in a roasting pan and roast them until golden.
  • Transfer the langoustine shells to a separate dish and put brandy and tomato puree in the pan. Cook for 10 minutes.
  • Add in wine and cook the liquid to reduce it to half. Set aside until the vegetables are ready.
  • Melt butter in a large saucepan and saut√© carrots, onions, fennel and garlic until they assume a light color.
  • Add in canned and fresh tomatoes, bay leaves, thyme, star anise, peppercorns and salt.
  • Crush the langoustine shells and add them to the vegetable mixture, along with their liquid.
  • Add water, fish stock and bring it to boil. Take care to remove any scrum rising to the surface.
  • Leave to simmer for 1¬½ hours, so that it is reduced to just 250 ml.
  • Strain through a fine sieve and add cream, wine mixture and then, lemon juice.
  • Serve